Biscotti; Pecan Tart - Kenwood Patissier MX270 Series Instructions & Baking Recipes

PATISSIER MX270 SERIES & KM270 SERIES
recipes

biscotti

makes 24
50g (2oz) flaked almonds
50g (2oz) butter, softened
100g (4oz) caster sugar
1 egg
15ml (1tbsp) orange liqueur
finely grated rind 1 small orange
1 Preheat the oven to 170°C /325°F/Gas 3. Roast almonds for 5-10 minutes, cool and very
coarsely chop. Lightly grease a baking sheet.
2 Using the beater on speed 12, beat the butter and sugar in the bowl, until pale and smooth.
Beat in the egg, liqueur and orange rind. Add the flour baking powder, ground coriander and
polenta to the bowl and mix at speed 2 to make a soft dough. Add the nuts and beat at
speed 2, until well combined.
3 Turn out onto a lightly floured work surface and knead slightly. Halve the mixture and shape
each into a 5cm wide, 2cm (
4 Place on the prepared baking sheet and chill for 20 minutes. Bake for about 30 minutes until
just firm. Transfer to a wire rack to cool for about 10 minutes then cut diagonally into 1cm (
inch) wide slices.
5 Place the Biscotti cut side down on the baking sheet and bake for a further10 minutes, until
crisp. Cool on a wire rack, store in airtight container.

pecan tart

serves 6
1 quantity of rich flan pastry
see page 8
175g (6oz) pecan nuts
175g (6oz) light soft brown sugar
15ml (1tbsp) golden syrup
1 Roll out the pastry and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork and
cover and chill for 20 minutes.
2 Preheat the oven to 190°C/375°F/Gas Mark 5. Line the pastry case with greaseproof paper
and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a
further 5 minutes. Remove from the heat. Reduce the oven temperature to 170°C/325°F/Gas
Mark 3.
3 Chop 100g (4oz) of the pecan nuts and set aside the remaining. Using the whisk on speed 10,
whisk together the remaining ingredients, until well combined.
4 Pour onto the pastry case and arrange the reserved pecan halves in concentric circles on top.
5 Bake for 35-40 minutes, until golden and firm to the touch. Serve accompanied by ice cream
or whipped cream.
225g (8oz) plain flour
10ml (2tsp) baking powder
5ml (1tsp) ground coriander
40g (1 1 ⁄ oz) polenta
2
50g (2oz) pistachio nuts,
roughly chopped
3 ⁄ inch) deep rectangular shape.
4
40g(1 ⁄ oz) butter, melted
1
2
5ml (1tsp) vanilla essence
180ml (6floz) evaporated milk
2 eggs, beaten
11
⁄
1
2